This recipe is an explosion of flavors and reminds me of my travels to Thailand, blending the perfect balance of spice, sweetness, and creamy goodness with every bite. It’s my go-to comfort dish because it’s a breeze to make, yet it impresses my friends every time with its authentic taste and vibrant colors.
I adore crafting meals that celebrate the robust flavors of Thailand, and Jungle Curry is among my favorite dishes to make. My recipe calls for tender chicken thighs, but you could use any part of the chicken.
I also use copious amounts of fresh herbs—like kaffir lime leaves, a must for any jungle curry—as well as several of your more common Asian herbs, like basil. Bird’s-eye chilies provide the heat, and coconut milk a creamier-than-usual gravy.
Ingredients
Thighs of Chicken: Juicy and full of flavor; rich in protein, they are perfect for making hearty curries.
Bird’s Eye Chilies from Thailand: Add heat and spice; boost metabolism and flavor intensity.
Coconut milk’s creamy texture, light natural sweetness, and healthful fats make it an ideal partner for the dish.
Shrimp Paste: Brings umami depth, a quintessential savory element in Thai cooking.
Fish Sauce: Salty, savory, enhances flavor complexity, indispensable in Thai dishes.
Adds sweetness and balance, complements the heat and spice: Palm Sugar.
Kaffir lime leaves: They are aromatic and have citrus notes and they contribute a fresh zestful flavor.
Leaves of Thai basil: A fragrant herb that adds a sweet and peppery taste to the curry.
Ingredient Quantities
- 500g chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3-4 Thai bird’s eye chilies, sliced
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon shrimp paste
- 1 tablespoon fish sauce
- 400ml coconut milk
- 200ml chicken stock
- 1 tablespoon palm sugar
- 1 medium eggplant, cut into chunks
- 100g green beans, trimmed and cut into pieces
- 1 red bell pepper, sliced
- 4 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 1 tablespoon lime juice
Instructions
1. In a big pan, warm the vegetable oil over a medium flame. Stir in the minced garlic and thinly sliced Thai chilies and shallots. Sauté until they become very aromatic—that should take about 1 minute.
2. Stir the shrimp paste into the mixture in the pan, cooking for another minute.
3.
4. Add the coconut milk and chicken stock, and stir well to combine.
5. In the pan, add the fish sauce and palm sugar, and stir until the sugar dissolves.
6. Add the eggplant, green beans, and red bell pepper that has been cut into thin slices to the curry. Turn the heat down to medium and let them simmer in the curry for approximately 10 minutes.
7.
8.
9. In the pan, add the Thai basil leaves, letting them wilt with the residual heat of the curry.
10. Serve the jungle curry right off the stove, with steamed rice on the side. You want the curry to be super hot—to the taste of the Thai, at least!—but you also want the dish to be served at a temperature so people can enjoy the flavors fully.
Equipment Needed
1. Large pan or skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup for liquids
7. Mixing bowl (optional)
8. Spoon or ladle for serving
FAQ
- Q: Can I use chicken breast instead of thighs?A: Yes, chicken breast can be used, but thighs are recommended for their juiciness and flavor.
- Q: Is there a substitute for coconut milk?Coconut milk light or almond milk may be used, but the flavor won’t be nearly as rich.
- Q: Can I make this curry less spicy?A: Change the quantity of Thai bird’s eye chilies to lessen the heat, or take out the seeds if you want a milder spice.
- Q: What can I substitute for shrimp paste?If you’re steering clear of shrimp paste, you can substitute it with a touch of fish sauce or leave it out completely. What you’ll lose in authenticity, you’ll more than make up for in lessening your risk of developing shellfish allergies and in creating a still-flavorful curry.
- Q: Is there a vegetarian version of this curry?A: Yes, use tofu and vegetable stock in place of the chicken and chicken stock.
- Q: How can I store leftovers?A: For up to 3 days after their creation, keep in a container that air cannot enter. And in case of serving, gently reheat them on the stove.
- Q: Can I freeze the curry?
Substitutions and Variations
Thighs of chicken: For a vegetarian option, use 500g of tofu; for an alternative protein, choose chicken breast.
Thai bird’s eye chilies: Trade for 1-2 jalapeños for a milder flavor or 2 teaspoons red pepper flakes for the heat you want.
Shrimp paste: A substitute could be anchovy paste or miso paste; the taste will be different, but it will have a similar umami quality.
Substitute brown sugar or coconut sugar for palm sugar.
Fish sauce: For a vegetarian/vegan option, substitute with soy sauce or tamari.
Pro Tips
1. Marinade the Chicken: Before cooking, marinate the chicken pieces in a mixture of fish sauce and a little lime juice for about 15-30 minutes. This will enhance the flavor of the chicken and make it tender.
2. Bloom the Kaffir Lime Leaves: To maximize their flavor, bruise the kaffir lime leaves slightly before adding them. This is done by folding each leaf and gently crushing it in your hand to release its oils.
3. Sear the Chicken: After sautéing the garlic, chilies, and shallots, add the chicken pieces to the pan and sear them until they develop a golden brown crust. This adds more depth of flavor to the curry.
4. Balance the Curry: After adding the coconut milk and chicken stock, taste the curry and adjust the seasoning with more fish sauce, lime juice, or palm sugar if needed. The balance of sweet, salty, and tangy flavors is crucial for an authentic taste.
5. Cook the Eggplant Separately: For a firmer texture, briefly stir-fry or grill the eggplant chunks separately before adding them to the curry. This method ensures they don’t become too mushy while simmering.
Jungle Curry Recipe
My favorite Jungle Curry Recipe
Equipment Needed:
1. Large pan or skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup for liquids
7. Mixing bowl (optional)
8. Spoon or ladle for serving
Ingredients:
- 500g chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3-4 Thai bird’s eye chilies, sliced
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon shrimp paste
- 1 tablespoon fish sauce
- 400ml coconut milk
- 200ml chicken stock
- 1 tablespoon palm sugar
- 1 medium eggplant, cut into chunks
- 100g green beans, trimmed and cut into pieces
- 1 red bell pepper, sliced
- 4 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 1 tablespoon lime juice
Instructions:
1. In a big pan, warm the vegetable oil over a medium flame. Stir in the minced garlic and thinly sliced Thai chilies and shallots. Sauté until they become very aromatic—that should take about 1 minute.
2. Stir the shrimp paste into the mixture in the pan, cooking for another minute.
3.
4. Add the coconut milk and chicken stock, and stir well to combine.
5. In the pan, add the fish sauce and palm sugar, and stir until the sugar dissolves.
6. Add the eggplant, green beans, and red bell pepper that has been cut into thin slices to the curry. Turn the heat down to medium and let them simmer in the curry for approximately 10 minutes.
7.
8.
9. In the pan, add the Thai basil leaves, letting them wilt with the residual heat of the curry.
10. Serve the jungle curry right off the stove, with steamed rice on the side. You want the curry to be super hot—to the taste of the Thai, at least!—but you also want the dish to be served at a temperature so people can enjoy the flavors fully.
